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What order is right for me?

What to know when ordering from “The Whole Pig”. This is the way we have enjoyed our pork for years. We want to share
the experience with you. Pork is very versatile in it’s many cuts. Roasts to Ribs, Sirloin to sausage, Bacon to
Burgers, Porkerettes to Pork Tenderloins—okay, I’ll stop now.

What is unique about the Whole Pig is that we are selling that… The Whole Pig, or more accurately a ¼, ½ of a whole pig. A
¼ of a pig fits into a Fridge Freezer or requires about 1 sqare foot of space. Our Whole Pig is processed into 4
main cut types, Roasts, Tenderloin, Pork Chops/Steaks and Specialty which include Lean Ground Pork, Bacon Burgers,
Sausage, plus Bacon Ribs and porkerettes. One pig produces 2 tenderloins and 2 back ribs. Approximately 30 to 40 lbs
of ground product, depending if you choose bone in or boneless. Boneless will produce more trim. Back Ribs are
produced from the loin of the pig. If you choose bone in loin chops the back rib is included in the chops. Thus,
no back ribs. The roasts from the front of the pig (shoulder, have more marbling and better for slow roaster, and
pulled pork. Roasts from the centre Loin are leanest (6 to 7 grams per serving). You need to be careful not to over
cook. Roasts from the back of the pig are often smoked (cottage roll) or left unseasoned.

Chops and steaks are cut from the Loin, Shoulder or blade. Chops are bone in. Steaks are boneless.

Ground pork is processed from well trimmed trimmings (leaner). It is packaged in 1 lb. pkgs and can be used in any
recipe that asks for ground meat. (awesome as a Chili). We have a number of flavors of sausage as well as breakfast
Sausage and bacon burgers (1/2 unseasoned ½ smoked meat). The Sausage contain Pork meat and spices only. No Gluten.
Great for the Celiac sensitive customer. Our bacon is dry cured (cure mixture is rubbed onto the meat surface and
monitored to ensure ideal curing time. The bacon will average 21 slices in a package and vary in size because a Pigs
belly is not a perfect rectangle. Bacon—not smoked, is called side pork (sometimes used in pork and beans). The ribs
and back ribs are trimmed. Bacon Burgers are made from a combination of smoked meat and ground pork. Again no fillers
or gluten.

We are also offering specialty orders. Tiara Celebration (this is our version of a Crown Roast) Great for that
special occasion. Fundraising opportunities. Let’s talk to see what will work for your organization.

Why order a quarter, half or whole pig?

A whole pig is about 463 servings of Pork (based on Cdn food guide off 100 grams of pork/serving). Although 463
servings may sound like an awfully large number of servings, keep in mind that most individuals can and will consume
more than 100 g (~3 oz) of animal protein in a meal. In fact, numerous research studies show that diets higher in
lean protein significantly assist with weight-loss and can improve blood cholesterol levels as well. To reflect the
positive contribution increased protein can play in a balanced diet, the Dietary Reference Intake reports, published
by the US National Academies, place the Acceptable Macronutrient Distribution Range for protein at 10-35% of total
calories. Even scientists agree, opting for more frequent protein containing meals is both a safe and smart
idea!

“I cannot eat a whole pig”—Yes you can…read on (remember you can also buy separate products)

Number of People

2

2

2

4

4

Meals Per Week

2

2

3

2

3.5

Total lunch or Dinner Per Week

4

4

6

8

14

Add Breakfast Per Week

0

1

1

1

1

Meals for 26 Weeks

104

130

182

234

390

What is Right For You

Quarter

Quarter

Half

Half

Whole

How much space in your freezer do you need?

Order Name

IHNIWTOO

IHNIWTOO

IHNIWTOO

Regular

Regular

Regular

Order Size

Quarter

Half

Whole

Quarter

Half

Whole

Number of Milk Craters

1.2

2.4

4.8

1

2

4

Cubic Feet Required

1.63

3.26

6.53

1.36

2.72

5.50

1 Milk Crate = 1.36 Cubic feet level full

1 whole pig will require 5.5 feet of freezer space

For Information Only–not exact science because pigs are not exactly the same